Vegan Waldorf Blue Cheese Crepes

Three of my very favorite things all wrapped up to make a delicious meal: waldorf salad, blue cheese dressing, and crepes! This is such an easy and quick dish that’s great for breakfast, brunch, or lunch. Serve at a gathering and it’ll definitely be the star of the party.

I love crepes. I think they may be my favorite food. They’re quick. They’re customizable, great for breakfast or lunch (or dare I say even dinner?). They can be sweet OR savory. What else do you want, man?!

Isn’t it especially fantastic when a recipe blooms from the need to use up ingredients in the fridge? This all started with a bottle of blue cheese dressing I found that was almost empty and about to expire next month. Some leftover plain butter lettuce that was given to me after a dinner party. A honeycrisp apple that I needed to use before our vacation and voila! Waldorf Blue Cheese Crepes. The best recipes are often improvised recipes. I firmly believe this.

Vegan Waldorf Blue Cheese Crepes

By Kathleen Henry - Produce On Parade

Three of my very favorite things all wrapped up to make a delicious meal: waldorf salad, blue cheese dressing, and crepes! This is such an easy and quick dish that’s great for breakfast, brunch, or lunch. Serve at a gathering and it’ll definitely be the star of the party.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp cornstarch
• 1 tbsp vegan granulated sugar
• ¼ tsp Kala Namak salt or table salt
• ¾ cup plain, unsweetened soy milk
• ¼ cup + 2 tbsp liquid from a can of chickpeas (about ½ can)
• 1 tbsp olive oil
• 2 heads of butter lettuce, chopped
• 1 medium honeycrisp apple (or similar), chopped small
• 1 medium celery stalk, chopped small
• ½ cup dried cherries, chopped (or dried blueberries, cranberries, or raisins)
• ½ cup toasted walnuts or pecans (I like pecans), chopped
• ¼-½ cup vegan blue cheese dressing, to taste

Instructions

1. In a large bowl, whisk together the flour through the salt. Whisk the soy milk, chickpea liquid, and oil into the dry mixture until smooth and no lumps remain. Cover and allow to rest at room temperature for about 30 minutes.
2. While the batter rests, make the salad filling by adding the lettuce through the nuts to a large bowl; toss to combine.
3. Once the batter is done resting, heat a 12 inch large cast iron skillet coated with a nonstick cooking spray over medium-high heat. Test if it’s hot enough by flicking a droplet of water into the pan; if it sizzles then it’s ready. Using a ½ cup measuring cup, ladle the batter onto the hot pan. Tilt the pan in a circle, allowing the batter to fill the entire base of the pan. Heat for about 3 minutes, until just slightly golden and the top is firm to the touch. Flip using a skinny, heat-proof spatula by sliding it around the edges to loosen the crepe, then down the middle of the crepe to flip. Heat for 1 minute then transfer to a large plate and repeat with remaining batter.
4. To assemble the crepes, fill the middle of one crepe (top to bottom) with a handful of the salad then top with a drizzle of dressing, to taste. Roll the crepe like you would a burrito, then drizzle more dressing on top if desired. Serve immediately.

Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes
Yield: 4 12 in crepes

Kale and Quinoa Waldorf Salad with Chickpeas

Um, we have 100 likes on Facebook...how cool is that?! Hooray! Just to remind everyone...that's 100 people getting random Alaskan, vegan musings from me...everyday. Those poor souls. Just kidding. They've already seen pictures of baby moose, swimming salmon, Bob...a lot of Bob, and lots of yummy recipes. So if you haven't liked us on Facebook, better head on over! Do it! Do it now... Enough celebrating. I thought I'd lay off the soup for a while...okay...until tomorrow. Muah-ha-ha! Sorry. It's a soupy time of year, don't take that away from me.  But not today, today is for salad. A Kale and Quinoa Waldorf Salad with Chickpeas type of salad. No wimpy salads allowed, and this salad that couldn't be more delicious. Tender kale soirees it up with crisp apple, dried Tart cherries, crunchy celery, meaty chickpeas, and hearty quinoa to create one filling and super satisfying supper salad.  That's a mouthful. And who could forget the easiest homemade dressing eva? Bring this wonderful salad to a party and let the swooning commence.

Now for a Todd update. He's been on the Methotrexate since Sunday night and he's doing well. I feel I should also note, the last post was my view on our RA situation. Todd is excited to be on the meds after exploring all other options and is thrilled that he's already starting to feel a bit better. He even went for a light jog last night! I know right?!

This makes me very happy. Happier than even this beauty, below.

Kale and Quinoa Waldorf Salad with Chickpeas

Inspired by Voracious Vander

Serves 4-6

• 1 cup dry quinoa, rinsed
• 2 cups water
• 2 Tbsp. olive oil
• 1 Tbsp. white vinegar
• 1 Tbsp. Dijon mustard
• 1 Tbsp. vegan mayonnaise
• pinch of salt
• dash of black pepper
• 1 bunch of kale, de-stemmed and chopped (about 3 cups)
• 2 celery stalks, chopped
• 1 medium apple, chopped (I used a Fuji)
• 1 15 oz. can of chickpeas, drained and rinsed well
• 1/4 cup dried Tart cherries, chopped
• 1/4 cup toasted walnuts, chopped

Preheat oven to 350 F.

Once the oven is to temperature, scatter the chopped walnuts onto a baking sheet and bake for about 10 minutes, or until lightly toasted and fragrant. Careful not to burn them. I definitely didn't burn the first batch I made for this salad.

Bring the rinsed quinoa and the water to boil over high heat. Once boiling, reduce to a simmer and cover. Allow to cook for 15 minutes. Once done, remove from the heat and fluff with a fork.

Meanwhile, whisk the oil, vinegar, mustard, mayonnaise, salt, and pepper together in a small bowl. Whisk very well to combine. Congratulations, you just made homemade salad dressing! Easy, huh? Yes.

In a large salad bowl add the kale, celery, apple, chickpeas, cherries, and toasted walnuts. Mix well to combine.

Add in the cooked quinoa and the dressing and mix again very well. Don't worry about storing the salad with the dressing added in. Kale is more robust than lettuce and it won't get soggy at all.

The beautiful bowl and salad tongs you see below are from Todd's lovely younger sister. She got them for us in Africa while she was volunteering there and I simply adore them. A pity for the rest of my salad tongs and salad bowls, however, because they never get used. In fact, my other wood salad bowl is now home to my bike lock, sunglasses, and flashlight, among other things. Poor salad bowl. That's definitely a demotion.

Kale and Quinoa Waldorf Salad with Chickpeas

Recipe Type: Entree

Author: Katie - Produce On Parade

Serves: 4-6

Tender kale soirees it up with crisp apple, dried Tart cherries, crunchy celery, meaty chickpeas and hearty kale to create one filling and super satisfying supper salad.

Ingredients

• 1 cup dry quinoa, rinsed
• 2 cups water
• 2 Tbsp. olive oil
• 1 Tbsp. white vinegar
• 1 Tbsp. Dijon mustard
• 1 Tbsp. vegan mayonnaise
• pinch of salt
• dash of black pepper
• 1 bunch of kale, de-stemmed and chopped (about 3 cups)
• 2 celery stalks, chopped
• 1 medium apple, chopped (I used a Fuji)
• 1 15 oz. can of chickpeas, drained and rinsed well
• 1/4 cup tart dried cherries, chopped
• 1/4 cup toasted walnuts, chopped

Instructions

1. Preheat oven to 350 F.
2. Once the oven is to temperature, scatter the chopped walnuts onto a baking sheet and bake for about 10 minutes, or until lightly toasted and fragrant. Careful not to burn them.
3. Bring the rinsed quinoa and the water to boil over high heat. Once boiling, reduce to a simmer and cover. Allow to cook for 15 minutes. Once done, remove from the heat and fluff with a fork.
4. Meanwhile, whisk the oil, vinegar, mustard, mayonnaise, salt, and pepper together in a small bowl. Whisk very well to combine.
5. In a large salad bowl add the kale, celery, apple, chickpeas, cherries, and toasted walnuts. Mix well to combine.
6. Add in the cooked quinoa and the dressing and mix again very well. Don't worry about storing the salad with the dressing added in. Kale is more robust than lettuce and it won't get soggy at all.

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